Salmon Tartar with mustard and cider dressing

Submitted by: Paul Carter, Executive Chef, The Phoenician, Scottsdale, Ariz.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

For the salmon tartar:
Amt Ingredient
1 lb. salmon filet
1 lime, juiced
8 fl. oz. cider
1 tbsp. Grey Poupon® dijon mustard
4 slices fresh mozzarella
salt and freshly ground black pepper

For the yogurt sauce:
Amt Ingredient
1/4 red onion, finely diced
2 tbsp. plain yogurt
1 tsp. Grey Poupon® dijon mustard
1 tsp. fresh chervil, diced
salt and freshly ground black pepper

For the salad:
Amt Ingredient
1/4 red onion, finely diced
4 oz. young spinach
4 oz. diced fresh mozzarella

For the mustard and cider dressing:
Amt Ingredient
2 tbsp. olive oil
2 tbsp. Grey Poupon® whole-grain mustard
6 tbsp. cider

Procedure:
• Place the lime juice, cider and salt and pepper into a bowl, and mix together well
• Finely dice the salmon filet and add to the marinade. Allow to marinate up to 10 minutes
• To make the yogurt sauce, combine all the ingredients in a bowl and mix well. Adjust the seasoning to taste.
• To make the dressing, combine all the ingredients in a bowl and mix well. Adjust the seasoning to taste.
• To make the salad, place the onion, spinach and mozzarella into a bowl and dress with a light coat of the cider dressing
• To assemble the dish, spoon 2 oz. of the salmon tartar into a mold, top with a slice of mozzarella cheese, then top with another 2 oz. of salmon tartar and a teaspoon of the yogurt sauce. Remove the ring mold and serve with the salad on the side. Garnish the plate with some additional mustard/cider dressing.
Yield: 4 Servings